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Beefy Mushroom Noodle Bake

Beefy Mushroom Noodle Bake cover
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★★★★★

5 from 1 review

A comfort-food classic, this tasty casserole is perfect for dinner on a cold winter night.

Ingredients

Scale
  • 12 ounces extra-wide egg noodles
  • 2 teaspoons salt
  • 2 tablespoons canola oil
  • 6 cloves garlic, peeled and minced
  • 2 large yellow onions, peeled and chopped
  • 1 1/2 pounds beef round steak, cut into bite-sized pieces
  • 16 ounces sliced mushrooms
  • 8 tablespoons butter, divided
  • 6 tablespoons flour
  • 1 cup milk
  • 2 1/2 cups beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 tablespoon Dijon mustard
  • Non-stick cooking spray
  • 15 butter-flavored crackers, crushed

Instructions

  1. Add water and salt to a large stockpot and bring to a boil over high heat; add egg noodles and boil 9 minutes (al dente), drain and set aside.
  2. In a large non-stick skillet, heat oil over medium heat.
  3. Add onions and saute until translucent.
  4. Next, add garlic and mushrooms and saute until mushrooms have reduced in size and are nicely browned.
  5. Then, add beef strips and saute, stirring occasionally until beef is no longer pink and is nicely browned.
  6. Preheat oven to 350 degrees F.
  7. In a separate saucepan, melt 6 tablespoons butter over medium heat.
  8. To saucepan, add flour and stir constantly until mixture forms a thick paste; continue cooking and stirring for about 2 minutes to eliminate any “flour” taste.
  9. Add milk and beef broth all at once, stirring constantly.
  10. Increase heat to medium-high and continue cooking, stirring constantly, until sauce thickens and coats the back of a spoon.
  11. Add Dijon mustard and cream of mushroom soup to sauce and stir to combine.
  12. Remove sauce from heat and add to beef/mushroom mixture, stirring well to combine.
  13. Add noodles to mixture and stir to combine.
  14. Spray a 3-quart baking dish (or a 9″ x 13″ baking pan) with non-stick cooking spray.
  15. Scoop beef/noodle mixture into prepared baking pan.
  16. Sprinkle casserole with crushed butter crackers.
  17. Cut the remaining 2 tablespoons butter into little chunks and dot top of crackers with them.
  18. Bake 30 minutes until casserole is bubbly and crackers are nicely browned.

Notes

Cooking time contemplates time to boil noodles, saute ingredients and bake in oven (total time). Casserole can be made ahead of time (omit cracker topping, reserving it for later) and refrigerated until ready to bake. Remove from refrigerator 30 minutes before baking, cover with crushed crackers and butter and bake per recipe. Casserole can be made ahead of time (omit cracker topping, reserving it for later) and frozen. Defrost overnight in the refrigerator and then follow previous instructions increasing baking time by 10 to 15 minutes.

Find it online: https://tootsweet4two.com/beefy-mushroom-noodle-bake/

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